2 med. tomatoes or 1 can whole tomatoes (16 oz.)
1 med. onion
1 sm. garlic clove
1 c. dried black-eyed peas
1/2 c. olive oil
Salt & ground black pepper
2 tbsp. minced parsley

Peel, seed and chop tomatoes. Peel and chop onions. Peel and mince garlic. Rinse peas, put in large soup kettle with 4 cups of water. Bring to boil and simmer until tender, about 30 minutes. Transfer to colander, rinse and drain. Heat oil in a medium skillet. Add onion and garlic and saute 1 minute. Add tomatoes and stew until softened, 10 minutes. Stir in peas, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer 10 minutes longer. Stir in parsley, adjust seasonings to taste.